Easy Olive Tapenade

 

Why You’ll Love This Recipe

This olive tapenade is incredibly easy to make and packed with flavor. It requires no cooking, just chopping and mixing, making it perfect for quick entertaining or a last-minute appetizer. The blend of green and black olives offers a complex, salty bite, while panko breadcrumbs add texture, and the Manchego cheese brings a rich, savory depth. With its Spanish-inspired ingredients, this dish feels both exotic and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup green olives, finely chopped
2/3 cup black olives, finely chopped
2 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1/2 tsp paprika
1 tbsp dried parsley
1/2 tsp sea salt
1/2 tbsp red pepper flakes
1/2 cup toasted panko breadcrumbs
1/4 cup crushed fried & salted Marcona almonds
3 tbsp shredded Manchego cheese

Directions

1. Chop the Olives
   Finely chop the green and black olives using a sharp knife or food processor for a consistent texture.
2. Combine Ingredients
   In a large mixing bowl, combine the chopped olives, olive oil, sherry vinegar, paprika, parsley, sea salt, red pepper flakes, panko breadcrumbs, Marcona almonds, and Manchego cheese. Mix well until everything is evenly distributed.
3. Garnish
   Reserve a small amount of toasted panko breadcrumbs and crushed Marcona almonds. Use these to garnish the top of the tapenade for added texture and presentation.
4. Serve
   Transfer to a serving bowl and enjoy with crusty bread, crackers, or fresh vegetables.

Servings and timing

Servings: Serves 5
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes

Variations

• Vegan Version: Omit the Manchego cheese or replace it with a dairy-free alternative.
• Nut-Free Option: Leave out the Marcona almonds or substitute with toasted sunflower seeds for crunch.
• Spicy Twist: Increase the red pepper flakes or add a chopped chili for more heat.
• Herb Swap: Use fresh parsley or basil instead of dried for a brighter flavor.
• Citrus Boost: Add a teaspoon of lemon zest for a zippy finish.

Storage/Reheating

Store the olive tapenade in an airtight container in the refrigerator for up to 5 days. Stir before serving to redistribute any oil that may have settled. This dish is best served at room temperature. Reheating is not necessary or recommended.

FAQs

What is tapenade made of?

Tapenade is traditionally made with olives, olive oil, capers, and sometimes anchovies or herbs. This version uses a Spanish twist with almonds and Manchego cheese.

Can I make this tapenade ahead of time?

Yes, it actually tastes better after the flavors have had time to meld. Prepare it a day in advance and store in the fridge.

What’s the best way to serve tapenade?

Serve it with crusty bread, pita chips, crackers, or raw vegetables like cucumber and bell pepper slices.

Can I use canned olives?

Yes, canned or jarred olives work well—just make sure to drain them thoroughly to avoid excess moisture.

Is this recipe gluten-free?

As written, the recipe contains panko breadcrumbs, which are not gluten-free. Use gluten-free breadcrumbs to make it suitable for gluten-free diets.

Can I blend the ingredients into a paste?

You can, but this version is intended to be chunky. For a smoother consistency, pulse in a food processor to your desired texture.

Can I use different types of olives?

Absolutely. Kalamata, Castelvetrano, or even stuffed olives can add interesting flavor variations.

How long does olive tapenade last?

It will stay fresh in the refrigerator for up to 5 days. Stir before serving each time.

Is it okay to freeze tapenade?

Freezing is not recommended, as it may alter the texture of the olives and breadcrumbs.

Conclusion

This easy olive tapenade brings a burst of bold, briny flavor to your table with minimal effort. Whether you’re entertaining guests or simply looking to elevate your snack game, this Spanish-inspired spread is a go-to option. With its balance of savory, tangy, and nutty notes, it’s a versatile and delicious addition to any appetizer platter.

---

Print